Thai sweet potato red curry soup

Prep 25 min
Total 45 min
Serves 8



medium carrots, cut into 1-in. cubes (2 cups)
medium sweet potatoes, cut into 1-in. cubes (4 cups)
3 tbsp
coconut or canola oil, divided
onion, chopped
leek, (white and pale green parts only) thinly sliced
garlic clove, chopped
1 tbsp
400-mL can
light coconut milk, divided
900 mL
low-sodium vegetable broth
1/2 tsp
2 tbsp


2 tbsp
chopped salted peanuts
1/4 cup
2 tbsp
shaved coconut


  • PREHEAT oven to 425F. Toss carrots and sweet potatoes with 1 tbsp oil on a baking sheet. Roast until tender, 20 min.
  • HEAT remaining 2 tbsp oil in a large pot over medium. Add onion, leek and garlic and cook, stirring occasionally, until tender, about 10 min. Stir in curry paste and fish sauce. Cook for 1 min.
  • ADD roasted vegetables, all but ¼ cup coconut milk and broth. Boil, then reduce heat to medium-low and simmer, uncovered, for 10 min. Remove from heat.
  • PURÉE soup until smooth, using an immersion blender. Return pot to heat, reduced to low, and stir in lime juice and salt. Ladle into  bowls and top with remaining ¼ cup coconut milk, peanuts, cilantro and coconut. Prep Tip: Immerse sliced leek in a large bowl of cold water, scoop out and spin dry before using.


Calories 201, Protein 3 g, Carbohydrates 25 g, Fat 10 g, Fibre 5 g, Sodium 540 mg. Excellent source of vitamin A

Chatelaine Quickies: Thai sweet potato red curry soup

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